Winter Kuzhambu

Winter kuzhambu is a spicy and tangy South Indian curry that is typically made during the winter season. It is a thick gravy made with a blend of spices, tamarind, and garlic. This is served hot with steamed rice or idli/dosa. Winter kuzhambu is a comforting and flavorful dish that is perfect to enjoy on cold winter days. The combination of spices, tanginess from tamarind, and make it a delicious and nutritious curry.

Winter Kuzhambu

Recipe by S Kamala
0.0 from 0 votes
Course: KuzhambuCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



Discover the flavorful and comforting Winter Kuzhambu, a spicy South Indian curry perfect for cold days. Made with spices, tamarind, and garlic, it is a delicious and nutritious dish served with rice or idli/dosa.


  • Tamarind – a small lemon size

  • Garlic flakes (small size) – 10 Nos

  • Turmeric Powder – 2 pinches

  • To dry fry and grind
  • Black Pepper – 2 teaspoon

  • Jeeragam (Cumin) – 2 teaspoon

  • Coriander Seeds – 1 and half teaspoons

  • Bengal Gram Dhal – 2 teaspoons

  • Mustard seeds – 1/4 teaspoon

  • Asafoetida Powder – 1/2 teaspoon

  • For seasoning
  • Gingelly Oil – 2 tablespoons

  • Mustard seeds – 1/2 teaspoons

  • Red Chillies – 2

  • Curry Leaves – few

  • Salt – 1 teaspoon or as per taste


  • Soak the tamarind in water, then squeeze and strain to extract the juice. Add enough water to make 2 cups of tamarind water.
  • In a kadai, separately dry roast black pepper, cumin, coriander seeds, Bengal gram dal, and mustard seeds. Allow them to cool and then grind them into a fine powder along with asafoetida powder.
  • Heat oil in a thick-bottomed kadai. Once hot, add mustard seeds and wait for them to pop. Then add red chilies, garlic flakes, and curry leaves, frying until the garlic turns light brown.
  • Pour the tamarind water into the kadai, adding turmeric powder and salt. Stir well and bring to a boil. Once it starts boiling vigorously, reduce the heat and add the freshly prepared spice powder. Stir quickly to mix well. Let it boil for a few more seconds, then remove from heat.
  • Tip
  • After taking the kadai off the stove, drizzle a tablespoon of gingelly oil over the Kuzhambu for an enhanced flavor.

Recipe Video


  1. why is this good for winter.edhu sudu illaya.Just a doubt. pls reply. thanks.

  2. why is this kulambu good for winter,ethu sudu ilaya.pls reply.thanks.

  3. Cynthia Lobo

    Garlic and black pepper is good during cold season.

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